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Chicken and chorizo skewers with salsa verde recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Budget-friendly chicken and chorizo kebabs, perfect for any meal or gathering.
Ingredients:
  • 400g chicken thigh fillets, cut into 3cm pieces
  • 1 large red capsicum, cut into 2cm pieces
  • 2 chorizo, thinly sliced
  • 2 small red onions, cut into thin wedges
  • 100g baby rocket
  • 250g mini roma tomatoes, halved
  • 40.00 ml balsamic vinegar
  • Chargrilled crusty bread, to serve
  • 1⁄250.00 ml fresh basil leaves
  • 1⁄250.00 ml fresh flat-leaf parsley leaves
  • 20.00 ml baby capers
  • 4 green onions, finely chopped
  • 1 tsp finely grated lemon rind
  • 42.00 gm lemon juice
  • 36.40 gm extra virgin olive oil
Instructions:
  • Skewer chicken, capsicum, chorizo, and red onion interchangeably on 8 skewers. Drizzle with oil. Preheat a barbecue grill or hotplate to medium-high heat. Grill skewers, turning occasionally, for 6 to 8 minutes until lightly charred and chicken is fully cooked.
  • Prepare the Salsa Verde by blending all ingredients in a small food processor until creamy, then season with salt and pepper to taste.
  • Toss together arugula, tomato, and balsamic vinegar in a bowl. Drizzle skewers with tangy salsa verde. Serve alongside a fresh salad and warm bread.

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